Publicação
Functional and thermorheological properties of rice flour gels for gluten-free pasta applications
| Resumo: | Based on the European Commission directives on circular economy, this work explores the functional and thermorheological properties of rice flour from broken kernels, a by-product from the rice industry, in order to evaluate its possible use in food applications, back into the value chain. Chemical and hydration properties of two rice varieties (Guiana – Indica spp, Ariete – Japonica spp) were accessed, as well as the impact of the rice variety on the texture and viscoelasticity of rice flour gels (6–26%). Both rice varieties presented statistically different physicochemical properties (protein, lipid and amylose contents), and hydration properties that support the distinct texture and rheology behaviour of gels obtained. Rheology results suggested the formation of a gel-network structure with high frequency dependence, especially at lower rice concentrations. Texture results suggest that both rice varieties could be suited for development of gluten-free products that require pre-gelatinised starch, such as pasta. The effect of gelatinised rice flour (10–25%) and gelatinised flour/rice flour ratio (40:60, 50:50, 60:40) on the physical properties and cooking quality of pasta were assessed. Better overall cooking quality and texture properties were obtained for the formulation with 20% gelatinised rice flour and 50:50 rice gel:rice flour ratio |
|---|---|
| Autores principais: | Fradinho, Patrícia |
| Outros Autores: | Sousa, Isabel; Raymundo, Anabela |
| Assunto: | amylose broken rice gelatinization rheology swelling power waste valorisation |
| Ano: | 2019 |
| País: | Portugal |
| Tipo de documento: | artigo |
| Tipo de acesso: | acesso aberto |
| Instituição associada: | Universidade de Lisboa |
| Idioma: | inglês |
| Origem: | Repositório da Universidade de Lisboa |
| _version_ | 1866809007751036928 |
|---|---|
| author | Fradinho, Patrícia |
| author2 | Sousa, Isabel Raymundo, Anabela |
| author2_role | author author |
| author_facet | Fradinho, Patrícia Sousa, Isabel Raymundo, Anabela |
| author_role | author |
| contributor_name_str_mv | Repositório Científico de Acesso Aberto da ULisboa |
| country_str | PT |
| creators_json_txt | [{\"Person.name\":\"Fradinho, Patrícia\",\"Person.identifier.orcid\":\"0000-0002-2503-9898\"},{\"Person.name\":\"Sousa, Isabel\",\"Person.identifier.orcid\":\"0000-0001-9384-7646\"},{\"Person.name\":\"Raymundo, Anabela\",\"Person.identifier.orcid\":\"0000-0001-5266-1685\"}] |
| datacite.contributors.contributor.contributorName.fl_str_mv | Repositório Científico de Acesso Aberto da ULisboa |
| datacite.creators.creator.creatorName.fl_str_mv | Fradinho, Patrícia Sousa, Isabel Raymundo, Anabela |
| datacite.date.Accepted.fl_str_mv | 2019-01-01T00:00:00Z |
| datacite.date.available.fl_str_mv | 2018-11-26T12:00:33Z |
| datacite.date.embargoed.fl_str_mv | 2018-11-26T12:00:33Z |
| datacite.rights.fl_str_mv | http://purl.org/coar/access_right/c_abf2 |
| datacite.subjects.subject.fl_str_mv | amylose broken rice gelatinization rheology swelling power waste valorisation |
| datacite.titles.title.fl_str_mv | Functional and thermorheological properties of rice flour gels for gluten-free pasta applications |
| dc.contributor.none.fl_str_mv | Repositório Científico de Acesso Aberto da ULisboa |
| dc.creator.none.fl_str_mv | Fradinho, Patrícia Sousa, Isabel Raymundo, Anabela |
| dc.date.Accepted.fl_str_mv | 2019-01-01T00:00:00Z |
| dc.date.available.fl_str_mv | 2018-11-26T12:00:33Z |
| dc.date.embargoed.fl_str_mv | 2018-11-26T12:00:33Z |
| dc.format.none.fl_str_mv | application/pdf |
| dc.identifier.none.fl_str_mv | http://hdl.handle.net/10400.5/16392 |
| dc.language.none.fl_str_mv | eng |
| dc.publisher.none.fl_str_mv | IFST |
| dc.rights.none.fl_str_mv | http://purl.org/coar/access_right/c_abf2 |
| dc.subject.none.fl_str_mv | amylose broken rice gelatinization rheology swelling power waste valorisation |
| dc.title.fl_str_mv | Functional and thermorheological properties of rice flour gels for gluten-free pasta applications |
| dc.type.none.fl_str_mv | http://purl.org/coar/resource_type/c_6501 |
| description | Based on the European Commission directives on circular economy, this work explores the functional and thermorheological properties of rice flour from broken kernels, a by-product from the rice industry, in order to evaluate its possible use in food applications, back into the value chain. Chemical and hydration properties of two rice varieties (Guiana – Indica spp, Ariete – Japonica spp) were accessed, as well as the impact of the rice variety on the texture and viscoelasticity of rice flour gels (6–26%). Both rice varieties presented statistically different physicochemical properties (protein, lipid and amylose contents), and hydration properties that support the distinct texture and rheology behaviour of gels obtained. Rheology results suggested the formation of a gel-network structure with high frequency dependence, especially at lower rice concentrations. Texture results suggest that both rice varieties could be suited for development of gluten-free products that require pre-gelatinised starch, such as pasta. The effect of gelatinised rice flour (10–25%) and gelatinised flour/rice flour ratio (40:60, 50:50, 60:40) on the physical properties and cooking quality of pasta were assessed. Better overall cooking quality and texture properties were obtained for the formulation with 20% gelatinised rice flour and 50:50 rice gel:rice flour ratio |
| dirty | 0 |
| eu_rights_str_mv | openAccess |
| format | article |
| fulltext.url.fl_str_mv | https://repositorio.ulisboa.pt/bitstreams/61b32de0-21b4-411c-ac9d-5e62c4d635c4/download |
| id | ul_aefc1b7b8fcd482002c57bb4c01f3bdf |
| identifier.url.fl_str_mv | http://hdl.handle.net/10400.5/16392 |
| instacron_str | ul |
| institution | Universidade de Lisboa |
| instname_str | Universidade de Lisboa |
| language | eng |
| network_acronym_str | ul |
| network_name_str | Repositório da Universidade de Lisboa |
| oai_identifier_str | oai:repositorio.ulisboa.pt:10400.5/16392 |
| organization_str_mv | urn:organizationAcronym:ul |
| person_str_mv | Fradinho, Patrícia Fradinho, Patrícia https://www.ciencia-id.pt/F01A-8E33-1E96 F01A-8E33-1E96 http://orcid.org/0000-0002-2503-9898 0000-0002-2503-9898 Sousa, Isabel Sousa, Isabel https://www.ciencia-id.pt/8113-9DC6-277F 8113-9DC6-277F http://orcid.org/0000-0001-9384-7646 0000-0001-9384-7646 Raymundo, Anabela Raymundo, Anabela https://www.ciencia-id.pt/D71D-F355-5B85 D71D-F355-5B85 http://orcid.org/0000-0001-5266-1685 0000-0001-5266-1685 |
| publishDate | 2019 |
| publisher.none.fl_str_mv | IFST |
| reponame_str | Repositório da Universidade de Lisboa |
| repository_id_str | urn:repositoryAcronym:ul |
| service_str_mv | urn:repositoryAcronym:ul |
| spelling | engIFSTpt_PTBased on the European Commission directives on circular economy, this work explores the functional and thermorheological properties of rice flour from broken kernels, a by-product from the rice industry, in order to evaluate its possible use in food applications, back into the value chain. Chemical and hydration properties of two rice varieties (Guiana – Indica spp, Ariete – Japonica spp) were accessed, as well as the impact of the rice variety on the texture and viscoelasticity of rice flour gels (6–26%). Both rice varieties presented statistically different physicochemical properties (protein, lipid and amylose contents), and hydration properties that support the distinct texture and rheology behaviour of gels obtained. Rheology results suggested the formation of a gel-network structure with high frequency dependence, especially at lower rice concentrations. Texture results suggest that both rice varieties could be suited for development of gluten-free products that require pre-gelatinised starch, such as pasta. The effect of gelatinised rice flour (10–25%) and gelatinised flour/rice flour ratio (40:60, 50:50, 60:40) on the physical properties and cooking quality of pasta were assessed. Better overall cooking quality and texture properties were obtained for the formulation with 20% gelatinised rice flour and 50:50 rice gel:rice flour ratioapplication/pdfpt_PTFunctional and thermorheological properties of rice flour gels for gluten-free pasta applicationsPersonalFradinho, PatríciaDSpacehttp://dspace.org/items/5cfb75f0-c9cf-4c1f-8a45-d58151d09a25DSpacehttp://dspace.org/items/5cfb75f0-c9cf-4c1f-8a45-d58151d09a25FradinhoPatríciaCiência IDhttps://www.ciencia-id.ptF01A-8E33-1E96ORCIDhttp://orcid.org0000-0002-2503-9898Researcher IDhttps://www.researcherid.comN-3459-2013Scopus Author IDhttps://www.scopus.com35726802000PersonalSousa, IsabelDSpacehttp://dspace.org/items/2d9ee74a-d127-41dc-bcf6-883d9e6292d9DSpacehttp://dspace.org/items/2d9ee74a-d127-41dc-bcf6-883d9e6292d9SousaIsabelCiência IDhttps://www.ciencia-id.pt8113-9DC6-277FORCIDhttp://orcid.org0000-0001-9384-7646Scopus Author IDhttps://www.scopus.com6701317947PersonalRaymundo, AnabelaDSpacehttp://dspace.org/items/63f1faff-64dd-41b7-9419-2345092cf183DSpacehttp://dspace.org/items/63f1faff-64dd-41b7-9419-2345092cf183RaymundoAnabelaCiência IDhttps://www.ciencia-id.ptD71D-F355-5B85ORCIDhttp://orcid.org0000-0001-5266-1685Researcher IDhttps://www.researcherid.comM-9260-2013Researcher IDhttps://www.researcherid.comN-2268-2019Scopus Author IDhttps://www.scopus.com55957162900HostingInstitutionOrganizationalRepositório Científico de Acesso Aberto da ULisboae-mailmailto:repositorio@reitoria.ulisboa.ptrepositorio@reitoria.ulisboa.ptDOIIsPartOf10.1111/ijfs.140012018-11-26T12:00:33Z20192019-01-01T00:00:00ZHandlehttp://hdl.handle.net/10400.5/16392http://purl.org/coar/access_right/c_abf2open accessamylosebroken ricegelatinizationrheologyswelling powerwaste valorisation740480 bytesliteraturehttp://purl.org/coar/resource_type/c_6501journal articlehttp://purl.org/coar/access_right/c_abf2application/pdffulltexthttps://repositorio.ulisboa.pt/bitstreams/61b32de0-21b4-411c-ac9d-5e62c4d635c4/downloadInternational Journal of Food Science and Technology |
| spellingShingle | Functional and thermorheological properties of rice flour gels for gluten-free pasta applications Fradinho, Patrícia amylose broken rice gelatinization rheology swelling power waste valorisation |
| status | SINGLETON |
| subject.fl_str_mv | amylose broken rice gelatinization rheology swelling power waste valorisation |
| title | Functional and thermorheological properties of rice flour gels for gluten-free pasta applications |
| title_full | Functional and thermorheological properties of rice flour gels for gluten-free pasta applications |
| title_fullStr | Functional and thermorheological properties of rice flour gels for gluten-free pasta applications |
| title_full_unstemmed | Functional and thermorheological properties of rice flour gels for gluten-free pasta applications |
| title_short | Functional and thermorheological properties of rice flour gels for gluten-free pasta applications |
| title_sort | Functional and thermorheological properties of rice flour gels for gluten-free pasta applications |
| topic | amylose broken rice gelatinization rheology swelling power waste valorisation |
| topic_facet | amylose broken rice gelatinization rheology swelling power waste valorisation |
| url | http://hdl.handle.net/10400.5/16392 |
| visible | 1 |